Pumpkin Chia Pudding

Pumpkin Chia Pudding is the perfect creamy and healthy fall breakfast. This recipe is super easy to make in just minutes, with only a few simple ingredients. It is packed with warming fall spices and real pumpkin purée for the ultimate breakfast.

Pumpkin Chia Pudding is a healthy breakfast or even and a low calorie dessert. Chia pudding is really easy to make and you can double this recipe for meal-prep for the whole week. 

Another one of my favourites for meal prepping breakfast are these Cinnamon Roll Chia Pudding or this Tiramisu Overnight Oats.

Also try this Pumpkin spice granola as a perfect, crunchy topping.

Ingredients

Making this Pumpkin chia pudding is really easy, all you need are a few basic ingredients.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Almond milk, or other non-dairy milk to keep this recipe vegan, oat milk or soy milk also tastes great. Normal milk can also be used for non vegan.
• Pumpkin purée, use homemade or store bought. Do not use pumpkin pie filling, it isn’t the same and has a lot of additives.
• Maple syrup, for a hint of sweetness. Other liquid sweetener can also be used. Brown sugar or coconut sugar also works.
• Vanilla extract, the vanilla flavor goes so well with the pumpkin spice.
• Chia seeds, the all important ingredient for making chia pudding.
• Pumpkin spice, gives this pumpkin chia pudding a great flavour! Can also be replaced with cinnamon.
• Topping: I like to top this pumpkin spice chia pudding with some yoghurt, cinnamon and some chopped pecans. Some homemade Pumpkin spice granola also tastes amazing as a crunchy topping.

See recipe card for quantities.

Instructions

Making Pumpkin chia pudding is really easy. Just follow along with the step-by-step photos below. 

For the full instructions see the recipe card at the bottom.

Stir together the milk, pumpkin puree, maple syrup and vanilla extract in a mixing bowl.

Add the chia seeds and pumpkin spice.

Stir very well, cover and place in the fridge for at least 4 hours or preferably over night.

Top with some yoghurt, a dusting of cinnamon and some chopped pecans.

Hint: Make sure to stir the chia pudding very well to avoid a lumpy chia pudding.

More chia pudding recipes to try Chai Spiced Chia Pudding or this Tiramisu Chia Pudding.

Substitutions and Variations

• Vegan – To keep the pumpkin chia pudding vegan, use only plant-based milk, like almond milk, and yoghurt.
• Extra protein – Mix in 1 tabs of protein powder, you might have to add a little bit more milk. 
• Toppings – A dollop of yoghurt and for some crunch, top with some chopped nuts like pecans, some pumpkin seeds or some granola tastes great and gives a great crunch. A drizzle of maple syrup tastes great too. 

For some great granola recipes for topping, try this Air Fryer Granola or this Healthy Pecan Granola.

Storage

Keep the chia pudding well covered or preferably in airtight containers and store them in the fridge. I prefer to store the chia pudding in the fridge without any toppings, wait until you are ready to serve. This will keep the the toppings fresh and crispy, and the chia pudding will keep fresh for longer.

The chia pudding lasts for about 3-5 days in the fridge.